A thokku is a Kannada/Tamil term for spicy chutney. It is generally a cross between a chutney and a pickle and as such, can be had in both ways (either mixed with rice or as a flavor addition for many main items).
Mango thokku generally goes well as a pickle substitute for yogurt rice or can be mixed with rice directly.
General Information
| Country | India |
| Region | South India |
| Genre | Vegeterian |
| Serving Size | 10 people |
| Preparation Time | 30 mins. |
| Cooling Time | 30 mins. |
| Chef | Brinda Srinivasan |
Ingredients
| Measure | Type | Item |
|---|---|---|
| 1 |
cup |
Raw mango, grated in thin strips (thin Julienne-style) |
| 1 |
tsp |
Fenugreek seeds |
| 1/2 |
tsp |
Asafoetida (hing) |
| 3 |
tbsp |
Gingelly oil |
| 1 |
tsp |
Mustard seeds |
| 1 |
tsp |
Cumin seeds |
| 1 |
tsp |
Split urad dal |
| 1/2 |
tsp |
Mustard powder (optional) |
| 1/4 | tsp | Turmeric powder |
| 1 3/4 | tsp | Salt |
| 3 | tsp | Red chili powder |
Method
- In a pan, dry fry fenugreek seeds and asafoetida and powder the two in a mixer. Keep aside.
- Add oil to the pan. Once oil heats up, add mustard seeds, cumin seeds, and urad dal. Wait till the mustard splutters and urad dal turns golden brown.
- Add grated mango and stir
- Add turmeric to the mixture
- Stir the contents in low heat for a few minutes till the mango becomes soft and changes color slightly
- Add chili powder, salt, and mustard powder and stir
- Add the fenugreek/asafoetida powder prepared earlier to the mix and stir
- Boil the contents in low/medium heat till the contents shrink and oil starts separating out on the sides. Stir occasionally to prevent mango from getting burnt. If needed, add a little oil.
Health Information
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Tips and alternate options
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- Are there other variations of this recipe, like a different vegetable, etc.?
References
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